Butchering a pig: Jeffrey Ruhalter, a video
Pizza Town: Elmwood Park, NJ

Corn: on the cob

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Fancy corn.  Pretty husk.

So you're at the store, looking at the big ol' pile of corns on the cob.  How do you make sure the corn is good?  Are you one of those mother shuckers who rifles through 25 stalks, pulling the husk off each and thereby rendering them tomorrow's landfill?  I sure hope not.  Not my reader(s).

You'd do well to just check that the silk coming out of the top is moist and not dry, not dark and rotten, maybe a little tacky, and plentiful.  Then put the things in your cart and be on your way.  No need to look inside every cob. There's no golden ticket hidden in there.  

After picking through a bunch of de-husked cobs, I just bought 4 ears at Paramus's Fairway and it ran me a buck sixty.  Even if I have to throw 2 of them away because they're not to my exacting specifications, I'm only out 80 cents.

Come on people, help a brutha out with this.  

As far as cooking, we generally follow the following method:
  1. Water to boil.
  2. Salt and turn off heat.
  3. Put cleaned corn in and cover.
It'll sit for hours, won't overcook, and will be ready to go after 15 minutes.

We also grill it, as do you.  I tend to pull back the husks for this, as leaving them on results in steamed corn.  A little lube on the corn goes a long way with grilling.  It'll aid in quick caramelization, so the corn won't have to sit so long as to overcook and dry out.

That is all.

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